Step 1

Adjust your oven rack to the 2nd level position (just above center) and preheat your oven to 350ºF. Line the middle rows of a cupcake tin with the cupcake liners. Set to the side.

Step 2

Using a small mixing bowl and a whisk, blend together the all-purpose flour, granulated sugar, light brown sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Set to the side.

Step 3

In a separate medium-size mixing bowl, whisk together the egg, milk, vegetable oil, vanilla extract, and hot water dissolved with the espresso powder.

Step 4

Add the dry ingredients to the wet ingredients and whisk together until just combined. Be careful not to over mix the cupcake batter.

Step 5

Evenly divide the cupcake batter into the cupcake liners, filling each one approximately 2/3 full.

Step 6

Bake the cupcakes for 18-20 minutes at 350ºF or until an inserted toothpick comes out clean. The cupcakes should have a slight dome to the top and will bake right to the edge of the liners.

Step 7

Cool the cupcakes in the tin for 5-10 minutes. Remove and allow to cool completely before frosting.

Step 8

Using a hand held mixer or stand mixer fitted with the paddle attachment, beat the unsalted butter on medium-high speed until smooth and creamy (1-2 minutes).

Step 9

Add in the sifted powdered sugar, unsweetened cocoa powder, salt, and vanilla extract and mix together on low speed.

Step 10

As the frosting starts to come together, add in the heavy whipping cream continuing to mix on low speed until well blended. Scrape down the sides of the bowl as needed.

Step 11

If you prefer a thicker frosting, reduce the heavy whipping cream to 1 tablespoon. If you prefer a thinner frosting, add a tablespoon of sifted powdered sugar until desired frosting consistency is acheived.